Curry Squash


  • Acorn Squash
  • Spaghetti Squash
  • Red Curry Paste
  • Coconut Milk
  • Fish Sauce or salt
  • Mushrooms
  • Rotisserie Chicken


  1. Cut the top off of acorn squash and de-seed, slice spaghetti squash in half and de-seed. Drizzle cut sides of both and place cut sides down in 450 degree pre-heated oven. Check/flip after 20 minutes. Cook for at least 10 more minutes, I like mine caramelized, so I tend to let them go a bit further than most.
  2. While the squash items are in the oven roasting. Saute mushrooms in sauce pan, until your desired tenderness. Set aside.
  3. Select your favorite pieces from the rotisserie chicken and chop into bite size bits.
  4. Remove squash from oven. Use fork to shred spaghetti squash.
  5. Add a spoon full of red curry paste to skillet with a little oil to reinvigorate the flavors. Add canned coconut milk and whisk together. Add fish sauce to taste. Stir in Chicken, spaghetti squash and mushrooms.
  6. Serve in acorn squash and enjoy.

*Linh has the terrible habit of not writing down recipes or measuring.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.